Ingredients:
2 tablespoons olive oil
1 small onions ( chopped or grated)
1/4 cup chopped fresh Italian parsley
1 large eggs
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup grated pecorino romano cheese
1/4 cup plain dried breadcrumbs
1 lb ground turkey
2 zucchini, ends removed, halved lengthwise and crosswise
marinara sauce
Directions:
Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 9 by 12 inch baking dish.
Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving the 1/8 inch thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, (about 45 minutes).
Transfer the stuffed vegetables to a platter and serve.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.